Cauliflower is usually a part of my holiday table, whether the occasion is Thanksgiving or Easter. It is so versatile that it can be made into anything from a mash that rivals mashed potatoes (like I made last St. Patrick’s Day) to an appetizer that is very much like a flatbread! It really is a pretty amazing vegetable for which I am thankful today. 🙂
This unique spin on flatbread can be used in any way traditional flatbread is served — with an olive tapenade, with melted cheese, or even with your favorite pizza toppings. I’d recommend it as an appetizer that is out of the ordinary to start off your Thanksgiving meal!
1 ounce Parmesan cheese, cut into approximately 1/2 inch pieces
1 large head of cauliflower, cut into approximately 1 inch pieces
3 eggs, lightly beaten
2 teaspoons dried oregano
Salt and pepper to taste
Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper.
In a food processor, grate the cheese until it is the size of tiny pebbles. Transfer the cheese to a large bowl. In the same processor, (no need to clean the bowl), process the cauliflower in two batches until you have fine pieces that look a little like rice. Transfer the cauliflower to a clean dishtowel. Squeeze as much excess moisture as you can out of the cauliflower. Discard the liquid. Add the cauliflower to the bowl with the cheese. Then add the eggs, oregano, salt, and pepper to the bowl. Combine until all of the ingredients are well incorporated.
On the prepared baking sheet, spread the mixture into a thin layer, about 1/8 inch thick. Bake for about 45 minutes, turning the pan half way through, until the cauliflower is golden and crisp on the edges.
Cut with a pizza wheel and serve immediately.